Place the egg yolks in a large bowl with the caster sugar, vanilla essence and orange liqueur whisk until combined. Pour the cream into a small saucepan and bring to the boil. As the cream is heating, whisk in the cocoa powder and orange zest, and continue to heat until the cream is just about to boil. Remove the pan off the heat and slowly pour into the bowl with the egg mixture, whisking constantly. Pour the egg and cream mixture back into the saucepan and place on a low heat. Cook the custard, stirring constantly for a couple of minutes or until it thickens. As the custard starts to ‘shiver’ on top and comes almost to the boil, remove immediately from the heat. Pour the mixture into 4 small ramekins and allow to cool. Cover and place in the fridge to chill for at least an hour. Make sure when you cover them with cling film, but do not it to touch the surface of the crèmes. When the crèmes have set and you are ready to serve, sprinkle 1 teaspoon of demerara sugar over each crème, spreading it out evenly. With a cook’s blow-torch on full heat, caramelize the sugar, keeping the flame just over the sugar and moving in slow circular movements, taking take care not to burn the sugar. Alternatively, cook for 60 seconds under a very hot grill until the sugar has caramelized and bubbling. Serve the chocolate and orange crème brulees immediately.

Suggested accompanying wine: DELICATA Grand vin de Hauteville Moscato D.O.K. Malta Liqueur wine